Browned apple slices are bad.

While it may look unattractive, the brownish hue doesnt change the flavor. It just doesnt look as nice, says Ray Gilmer, vice president of communications for United Fresh Produce Association. The change is due to a chemical reaction that occurs when the apples cells are broken down (by being sliced) and introduced to oxygen. If you want to keep slices looking as appealing as possible for guests or picky kids, try squeezing on some lemon juice; its citric acid will keep browning at bay. If youre not a lemon lover, hope could be on the horizon: Gilmer says varieties of browning-resistant apples are currently in development, though a USDA approval could take several years.